Chicken Mousse

15 ingredients
6 steps

Ingredients

  • 2 1/2 to 3 lb. whole fryer
  • 1 1/2 qt. water
  • 1 clove garlic
  • 2 bay leaves
  • celery leaves
  • a couple sprigs parsley
  • 1 1/2 tsp. salt
  • 1/2 tsp. white pepper
  • 1 envelope Knox gelatine
  • 1 1/2 c. chicken broth, divided
  • 1 to 2 Tbsp. grated onion
  • 1 1/4 c. diced cooked chicken
  • 1/3 c. chopped celery
  • 1 Tbsp. chopped stuffed olives
  • 1 c. heavy cream, whipped

Directions

  1. 1
    Remove excess fat from the fryer.
  2. 2
    Cook in 1 1/2 quarts water with the garlic, bay leaves, celery leaves, parsley and salt. About halfway through cooking, add the white pepper.
  3. 3
    When chicken is cooked, remove from broth and cool.
  4. 4
    Strain broth and set in refrigerator until fat is congealed on top and can be removed. Remove skin, bones, etc., from chicken meat.
  5. 5
    Refrigerate.
  6. 6
    This can be done the night before.

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